Vidalia Onion Magnolias_Horizontal-2.JPG — Bloomin’ Vidalia Onion “Magnolias”

**By Chadwick Boyd**
PHOTO BY BROOKE SLEZAK

Move over onion blossoms, these Vidalia onion “magnolias” will make your dreams come true – especially for Kentucky Derby celebrations.

Reminiscent of the big flower hats and fascinators in Derby fashion, sweet Vidalia onions (raised in my home state of Georgia) are transformed into large Southern magnolias - seasoned with spices and stuffed with a simple throw-together mix of pimento and cheddar cheese. The magic happens in the oven, when the onion petals mellow and unfold right on the baking sheet. A crispy Parmesan panko crust is crumbled on top and browned to add a little crunch before the Vidalia onion magnolias make their grand entrance on the Derby table.

When you make them, please take a picture and tag me @chadwickboyd on Instagram.

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Chadwick’s Checklist

What you need to know before you cook.

Pick four same size Vidalia onions - it's better for presentation
Make sure to cut the stem-end of the Vidalia onions - the root end (with the little spindly tassles on the bottom) is what keeps the onions together and let's the magnolias unfold
Insert a standard-size wire rack into a rimmed baking sheet for optimal cooking

SERVES: 8-10 PREP TIME: 20 mins COOKING TIME: 55 minutes

Ingredients

4 medium size Vidalia onions, peeled
¼ cup + 2 tablespoons olive oil
2 teaspoons sea salt
3 teaspoons smoked paprika
½ teaspoon garlic powder
½ cup Panko bread crumbs
¼ cup grated Parmesan
2 teaspoons dried parsley flakes
2 4-ounce jars of pimentos, drained very well and chopped
2 cups finely grated sharp cheddar cheese

Directions

Preheat the oven to 400°F with the rack in the center.
On a large cutting board, slice the stem ends off the top of the Vidalia onions. Place the onions flat side down on the board. Using a sharp chef’s knife, cut straight down from the root end to create eight even sections - start with 12 o’clock, then 6 o’clock, then 9 o’clock and 3 o’clock. Cut each of those sections in half for a total of 8. Flip the onions over and place them on a wire rack fitted in a baking sheet. Using your hands, separate the sections of the onions to open them up – you want them open enough to stuff them like artichokes.
In a small bowl, mix together the salt, paprika and garlic powder. Season the onions with the mixture. Drizzle ¼ cup of the olive oil over the onions.
Cover the baking sheet with aluminum foil and place in the oven. Bake for 45 minutes or until soft in the center.
While the onions are baking, mix together the Panko, Parmesan and parsley flakes with the remaining 2 tablespoons of olive oil.
Remove the onions from the oven, discard the foil, and let them cool slightly. Turn the oven up to 450°F. Stuff the onions with the pimentos. Sprinkle with the cheese and the bread crumb mixture.
Place back in the oven and continue baking 7-9 minutes until the cheese melts and the tops turn golden brown. Rotate the baking sheet halfway through. Carefully remove from the oven. Let cool slightly before serving.
Serve warm or at room temperature.